BBQ Chicken Coleslaw Wraps (Printable)

Smoky barbecue chicken and crisp coleslaw rolled in warm tortillas for a quick, flavorful handheld.

# What You'll Need:

01 - 2 cups cooked chicken breast, shredded

02 - 1/2 cup barbecue sauce

03 - 2 cups shredded green cabbage

04 - 1 cup shredded red cabbage

05 - 1 medium carrot, julienned

06 - 2 tablespoons chopped fresh cilantro

07 - 1/4 cup mayonnaise

08 - 1 tablespoon apple cider vinegar

09 - 1 teaspoon honey

10 - Salt, to taste

11 - Black pepper, to taste

12 - 4 large flour tortillas

13 - Optional: sliced red onion

14 - Optional: pickled jalapeños

15 - Optional: extra barbecue sauce

01 - In a medium mixing bowl, combine shredded chicken breast with barbecue sauce and toss thoroughly until evenly coated.

02 - In a large mixing bowl, add shredded green cabbage, shredded red cabbage, julienned carrot, and chopped fresh cilantro.

03 - In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.

04 - Pour the dressing over the cabbage mixture and toss until all vegetables are thoroughly coated.

05 - Heat the flour tortillas in a dry skillet or microwave until soft and flexible.

06 - Lay a tortilla flat. Arrange a portion of barbecue chicken along the center, top with coleslaw, and add optional toppings as desired.

07 - Tightly roll the tortilla, folding in the sides to contain the filling. Slice each wrap in half and serve immediately.

01 -

The mix of smoky barbecue and crunchy coleslaw tastes like summer, even in the middle of a weekday rush.
Wraps are endlessly flexible so you can sneak in extras or adapt them for picky eaters.

02 -

Overfilling the tortillas will lead to bursting wraps and lots of laughs (and napkins needed).
Mixing the slaw ahead allows the flavors to meld—plus, it makes assembly feel effortless.

03 -

Rolling tightly is the key to keeping every bite intact—and even the messes taste good.
A quick grill after rolling gives the whole wrap an irresistible crunch and seal.